Pour Cider into saucepan with carrots bayleag, thyme, salt and papper. Bring to the boil, then simmer for 5 mins.
2.
Add chicken and leeks simmer with cover on the saucepan for 10mins.
3.
Sauce: Place flour milk butter and cayenne papper into a suacepan over a gentle heat. then whisking continously bring to a simmer until smooth and glossy.
4.
Then add the cheeses and whisk again.
5.
Drain the chicken and vegtables, reserving the liquid, not the herbs. . pour the liquis back into the pan and reduce to 2 tablesppons. .
6.
Meanwhile skin and chop the chicken into bite size pieces .
7.
Pour the cheese sauceinto the cider reduction, then add the vegtables and chicken stirring well.
8.
Transfer to the pie dish.
9.
Top withn the puff pastry then brush with the egg and sprinkle with parmesan.
10.
Cook in oven for 30- 40 mins at 200 c / gas mark 6
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